Lawrence Brewers Guild

So what would happen if i platted this mix? Would you still get a symbiotic ratio...i.e., would a starter make from a slant of this mixture still have the same composition as the parent?

Jason

Jdl973 wrote:So what would happen if i platted this mix? Would you still get a symbiotic ratio...i.e., would a starter make from a slant of this mixture still have the same composition as the parent?

Jason

You might have all the Mothers but you would not have the ratio.

In your case, there is no need to plate the mix since you already have all the yeasts and bugs in your stable.

Temperature control will make a difference. Lacto likes warm temperatures, I will run my Lacto all the way to 122 degrees F.

The yeast blend should have the following Mothers...neutral ale yeast, brett B. and Lacto.

In your case pitch ale yeast to the wort. Ferment for a week, pitch Lacto. The Lacto will work on the ale yeast by products and carbs to create Lactic Acid. Pitch the brett. The brett likes the lower pH and will feed on the smaller carbs and other left overs. The brett will create some lactic acid and acetic acid.

By the way, keep the IBUs low so that you don't kill the Lacto with the hop oils.

More of "philosophical" yeast question/exercise. Trying to apply current cell culture/cell biology knowledge to the yeast world. Chris you rock!

Thanks for the info on use. Should I take the lacto out of the walkin? If it is out of the walkin, does it need to be fed monthly then?

If I fry bacon naked, will insurance pay for a smeckel skin graft?

Looking forward to getting some time to brew and work with the bugs. Anyone have a good, simple recipe/suggestion for my first solo bug beer?

Now that we have totally hijacked this thread, Has anyone used bugs to make a "mother" to convert wine into quality vinegar? What bug/bugs are in a mother culture?

As IF I need ANOTHER hobby...

Jason